Quinoa gratin with spaghetti sauce
Portions 4
Nutritional information
Per serving: Calories 725; Protein 38 g; Fat 43 g; Carbohydrate 45 g; Fiber 7 g; Iron 3 mg; Calcium 429 mg; Sodium 1168 mg.
When the craving for comfort food meets the need for variety, this quinoa gratin with spaghetti sauce is the perfect solution! Quinoa, cooked in vegetable broth, provides a nourishing base to which spinach, pancetta, and a fragrant spaghetti sauce are added. Ricotta cheese provides creaminess, while a blend of grated Italian cheeses forms an irresistible golden crust. The result: a balanced and energizing meal that reinvents familiar Italian flavors in a convenient format, ideal for weeknight dinners or lunches.
Ingredients
15 ml (1 tbsp) of olive oil
1 pack of diced cooked pancetta (175g)
1 chopped onion
750 ml (3 cups) of baby spinach
500 ml (2 cups) of spaghetti sauce
125 ml (1/2 cup) of vegetable broth
250 ml (1 cup) of quinoa, rinsed and drained
250 ml (1 tasse) of ricotta
375 ml (1 1/2 cups) of grated Italian cheese mix
Steps
Preheat the oven to 190°C (375°F).
In a saucepan, heat the oil over medium heat. Fry the pancetta for 5 to 7 minutes, until crispy.
Add the onion to the pan and cook for 1 minute.
Add the spinach and continue cooking for 2 to 3 minutes.
Add the spaghetti sauce, stock and quinoa. Bring to a boil.
Transfer the mixture into individual baking dishes or into a 20 cm (8 in) square baking dish. Top with ricotta and cover with grated cheese.
Bake for 12 minutes, until almost all the liquid has been absorbed.
Set the oven to the "broil" position and continue cooking for 1 to 2 minutes, until the cheese is golden brown.
